Sous Chef

Job Overview Position: Sous Chef, Fountain Dining Hall, NC State Dining, part of Campus Enterprises. Salary: $48,000 - $50,470 per year. Work Schedule: 40 hours per week; may include nights, weekends, holidays; some overtime may be required. Location: Fountain Dining Hall. Responsibilities Follow and maintain the highest culinary standards in all food areas, including the kitchen, serving line, and display stations. Ensure the quality of food cooked, seasoned, and held correctly according to recipes and presented attractively. Execute production of recipes to fulfill the menu, plan daily production, and assign staff to execute the plan. Review daily production sheets, assess preparation amounts for accuracy, and coordinate the flow of food in the unit. Maintain a clean, safe, and efficient work environment in accordance with university and departmental guidelines. Provide face‑to‑face customer service and satisfaction. Communicate with personnel to ensure adequate food for service while controlling overproduction. Respond to operational needs and challenges with professionalism and adaptability. May pick up or deliver food/supplies to other dining locations. Model the division’s mission and values, introduce them to employees, and foster a positive, cohesive workplace. Understand goals and culture of the organization, and how employees’ work impacts clients. Adhere to all university policies, procedures, and regulations. Work as assigned in any NC State Dining department, including special events. Perform other duties as assigned to meet business needs. This role requires physical stamina, including the ability to lift 30 pounds above head and up to 60 pounds on rare occasions, work in hot and cold conditions, and safely handle sharp tools and hot surfaces. Qualifications High‑school diploma or equivalency and one year of experience in food preparation or service activities in a commercial kitchen; or an equivalent combination of training and experience. Valid NC Driver’s License. Preferred Qualifications Certified Sous Chef (CSC) or higher. Accredited culinary program certificate. Experience in high‑volume cooking (1000+ meals/day) in fine dining, fast casual dining, multi‑unit concept restaurants or private clubs; short‑order or display cooking, buffet, and/or plated meal experience. Previous supervisory experience leading and motivating kitchen staff, ensuring efficient operations and maintaining a positive work environment. Proficiency in computers, including email, learning new software, and experience with computer food production programs such as Cbord. Required Licensing or Certification ServSafe certification (obtain within 90 days of employment; must be maintained). Benefits Eligible for Wolfpack perks such as childcare benefits, wellness & recreation membership, and wellness programs. Benefits eligibility is based on part‑time or full‑time status. Equal Opportunity Employer NC State University is an equal opportunity employer. All qualified applicants will receive equal opportunities for employment without regard to age, color, disability, gender identity, genetic information, national origin, race, religion, sex (including pregnancy), sexual orientation, and veteran status. The University encourages all qualified applicants, including protected veterans and individuals with disabilities, to apply. Individuals with disabilities requiring disability‑related accommodations in the application and interview process are welcome to contact the Office of Equal Opportunity. #J-18808-Ljbffr